Wednesday, November 28, 2012

Pumpkin Cheesecake

Delectable Pumpkin Cheesecake with Biscoff crumb crust

Desserts are so much apart of the holiday season, and for me that’s just fine!! I adore just about any dessert but, cheesecake is my all time favorite!  I don’t care whether it’s a traditional NY cheesecake, or a rich chocolate version. If it incorporates liqueur such as Amaretto, Baileys or Frangelica I’ll take it!!  With crust or without, cheesecake is seductive and sensuous!  Every creamy, rich mouthful becomes an addiction!  This year, for Thanksgiving, I made a Pumpkin Cheesecake.  I needed to redeem myself. Last year, after following the recipe to a tee, it was not baked all the way through. It did firm up after a few days in the fridge but, that was too late for my Thanksgiving guests!  It was my first ever cheesecake failure.  So, this Thanksgiving I had to give it another try. I don’t handle failure very well.  This year I changed the oven temperature and I baked it longer! Viola, it was perfect and absolutely

I used Biscoff biscuits for the crust…yummy!
Crust pressed into 10 inch springform pan
Batter ready for pan
Springform pan wrapped in foil and placed in larger pan for waterbath
I baked this cheesecake for 1 hour in a 350〫oven….Here it is just out of the oven
Oh how I love cheesecake….any kind of cheesecake
Creamy, rich, seductive….oh my!

Pumpkin Cheesecake
adapted from Baking 911

2 cups finely ground graham cracker crumbs; I used Biscoff biscuits for my crust  
¼  cup granulated sugar…I omitted the sugar, the cookies were sweet enough
½  cup finely ground toasted pecans 
½  cup (1 stick) unsalted butter, melted and cooled

3 teaspoon ground cinnamon
1½  tsp ground ginger
1 tsp ground nutmeg
¼  tsp ground cloves
2 pounds (four 8 ounce packages) cream cheese, at room temperature
¾  cup granulated sugar
¼  cup packed light brown sugar
1 15 ounce can (1 3/4 cups) solid pack pumpkin; do not use pumpkin pie filling
3 large eggs
2 large egg yolks

Use a springform pan, a 9- or 10-inch. To prevent water leaking in from the waterbath,  wrap springform pan in aluminum foil and place in a larger pan to be used for the waterbath.  

1. Position an oven rack in the middle. Place a larger pan, to be used as a waterbath, on the shelf and preheat the oven to 350°F. Water should come about 2 inches up the side of pan

2. Mix the crumbs, sugar and nuts in a the cheesecake pan. Slowly pour the melted butter over the crumb mixture and stir until it begins to hold together when you squeeze some between your fingertips. Press the mixture into the bottom of the buttered pan and up the sides of the pan. Tap down with the bottom and sides with a metal measuring cup. Set aside in the refrigerator and prepare the filling.

3. In a mixing bowl of a stand mixer fitted with a paddle attachment, beat the softened cream cheese on low, until smooth. Scrape the bowl and with the mixer on low, add the sugars, and beat until smooth. Scrape the bowl. With the mixer on low, add the pumpkin puree, and the spices.  
With the mixer on low, add the eggs and yolks, one at a time, until completely mixed after each one. Stop the mixer and remove the bowl. Give the mixture a few good folds with a spatula.  

5. Gently scrape the filling into the prepared crust. Tap the pan on its side with the handle of a wooden spoon about a dozen times to get rid of any large air bubbles. Smooth the top.

6. Place the pan with the cheesecake mixture into the larger pan set in the oven. Use a pitcher and fill the larger one with hot water, halfway up the side of the cheesecake pan.

7. Bake the cake for 1 hour. It's done when the cake is firm around the edges and slightly jiggles in the center. 

When done, remove the cake from the oven, and carefully from the water bath. 

Set cake on a wire rack for 1 to 2 hours to cool. Cover with plastic wrap and chill it for at least 12 hours, preferably 24 hours before serving. This cheesecake can be frozen. 


  1. Oh my goodness Kathy!!! that looks simply amazing! wonderful flavors and beautiful picture :)
    Mary x

  2. That looks so amazing! I want to eat it right now!

  3. Oh, that Biscoff crust sounds amazing!

  4. Ohhhhhh, this looks delicious, Kathy. And, although I am sure your family and guests did not think lesser of you for the under-done cheesecaked 2011, I'm sure everyone breathed a little sigh of relief that this year's was perfect. It looked perfect. I would have loved to have seen the entire flower arrangement. Ity looks beautiful. From your Posts, I know you had a wonderful Thanksgiving.

  5. OH my, this pumpkin cheesecake looks delicious... i love all things pumpkin and I could polish this cheesecake off on my own.

  6. Your Pumpkin Cheese cake looks wonderful. A delicious dessert :). I am saving this recipe to make in the future. I am a cheese cake junkie:)

  7. Your cheese cake looks delicious...picture perfect.

  8. Oh my! This cheesecake looks sooooo delicious. I'm printing the recipe as I type. Can't wait to try it!

  9. Kathy, this is a perfect looking cheesecake - I really miss all your lovely cake posts, you are one talented baker and your baked goods always turn out to be amazing - I would really like to have had a slice of your fabulous Cheesecake! And a Biscoff cookie crust sounds just fantastic!

  10. Hi Kathy,

    Indeed your cheesecake looks very smooth and sedative. Yum!


  11. Lovely post and lovely cheesecake! I bet it is just so delicious with the biscoff cookie crust. I also love your table decor and I also have that same turkey! :)